Recipe by carmel housewife
Elegant Mexican appetizer recipe you can make ahead and freeze. Savory and delicious.
Top Review by Anna Volat
I enjoyed these very much and made them as an appetizer for Thanksgiving. I charred and chopped my own jalapenos but I think for convenience next time I'll try tossing in the can of green chiles instead. Of note, my empanadas leaked a bit at the edges which is I'm sure my fault but I figured I'd mention it as an FYI to others to take an extra few moments to make sure the edges are firmly pinched closed. Over-all, quite tasty. Thanks for the recipe!
- 1 lb ground beef round
- 1 lb chorizo sausage
- 2 onions
- 4 garlic cloves
- 4 jalapeno peppers
- 8 ounces monterey jack cheese
- 8 ounces frozen corn
- 2 (17 ounce) packages frozen puff pastry
Directions See How It's Made
- Cook ground beef and chorizo together over medium heat until done. Pulse in food processor. Chop and saute onion and garlic. Add to meat mixture. Place in freezer for 10 minutes. To prepare jalapeños, char under broiler and put in plastic bag for five minutes. Peel skins and remove seeds. Chop and add to mixture. You can substitute a can a green chili's. Fold in grated jack cheese and thawed corn.
- Place puff pastry in a plastic bag and bring to almost room temperature Place sheet on floured surface. cut along folds into three long strips. Using a floured rolling pin, roll first strip about six times length wise. Put about two Tablespoons of the filling about 1 inch from each end and another just above center. Cut to make three pockets and fold over dough . Enclose by pressing dough together and shape into half rounds using scissors. Optional- using the tines of a fork press around edges. Continue with remaining pastry. Bake 400 degrees until tops are just brown. To freeze, place wax paper between stacks. For parties, bake using frozen pastries straight from freezer.